Small and sturdy Tatsoi, also known as “Chinese flat cabbage”, “rosette bok choy”, “taai goo choi” and “spinchard mustard” is identified by its emerald spoon-shaped leaves. Its thick leaves offer a mild flavour with a faint metallic bitter edge. Some describe it as tasting like a slightly mustardy Swiss chard. Its stalks are sweet and almost creamy. Tatsoi is rich in calcium and vitamins.
Storage & General Use: To store place in a plastic bag and refrigerate in crisper drawer. To prepare simply wash the leaves and trim the root end.
Salad: Add to salad greens or try this for something new. Place pea shoots, tatsoi and mizuna in a large bowl. Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over the greens and toss well. Serve immediately.
Steamed: Wash a mixture of tatsoi and greens and steam for 3 to 5 minutes. Mix ¼ cup soy sauce, ¼ cup balsamic vinegar, 1 tablespoon fresh chopped ginger, and 2 tablespoons water. Remove greens from steamer and pour sauce over them.
Stir Fried: Chop up a mixture of tatsoi and other greens and stir fry with chopped up onion, garlic, ginger, habanero pepper and tomatoes. Add a little soy sauce. Serve on steamed basmati rice.
Sautéed: Combine coconut oil, chopped onion and crushed garlic in a large skillet over medium heat. When the garlic begins to colour add chopped tatsoi, chard and mushrooms. Cover for 3 minutes, then stir until tender.